Best 3 Laugenbrotchen Pretzel Rolls Recipes
Laugenbrotchen, also known as pretzel rolls, are a popular German bread roll with a distinctive lye-infused crust and a soft and chewy interior. These rolls are often enjoyed as a snack or as a side dish to hearty meals, and they can be found in bakeries and grocery stores throughout Germany. The unique flavor and texture of Laugenbrotchen come from the lye solution that is brushed onto the rolls before baking, which gives them their characteristic dark brown crust and slightly salty taste. This article provides recipes for two variations of Laugenbrotchen: a classic version and a vegan version. Both recipes are detailed and easy to follow, ensuring that even novice bakers can create these delicious rolls at home. The classic Laugenbrotchen recipe includes ingredients such as flour, water, yeast, salt, and baking soda, while the vegan version uses plant-based alternatives like almond milk and vegan butter. Step-by-step instructions guide readers through the process of making the dough, shaping the rolls, and baking them to perfection. Additional tips and tricks are also provided to help bakers achieve the best results. Whether you're a seasoned baker or just starting out, this article will provide you with all the information you need to make delicious and authentic Laugenbrotchen at home.
Here are our top 3 tried and tested recipes!
PRETZEL ROLLS
Provided by Food Network Kitchen
Time 4h45m
Yield 8 rolls
Number Of Ingredients 10
Steps:
- Warm the milk in a small saucepan until a thermometer registers 110 degrees F. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with the sugar and set aside until foamy, about 5 minutes.
- Combine the flour and fine salt in the bowl of a stand mixer fitted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour.
- Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly floured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces. Roll and stretch each piece into a 6-inch-long rope, then wind into a coil; tuck the end underneath. Transfer the rolls to the baking sheet and cover with plastic wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly puffed, about 2 hours.
- Preheat the oven to 400 degrees F. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and 1/4 cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly puffed, about 1 minute, flipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt.
- Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely.
LAUGENBROTCHEN (PRETZEL ROLLS)
These are traditional German bread rolls made from pretzel dough- so the dough can also be used to make pretzels (Brezen). A Betty Bossi recipe. Preparation time includes rising time. Dough could initially be done in the breadmaker.
Provided by Chickee
Categories Yeast Breads
Time 2h25m
Yield 14 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 6 ingredients together and knead to a soft dough, about 10 minutes.
- Then let it rest in an oiled bowl, covered, until the dough has doubled in size (about 1 hour).
- Form into 14 bread rolls/pretzels/croissants. Place on baking paper well spaced, and allow to rise again (about 20-40 minutes).
- Mix the water, salt and bicarb in a stainless steel pan and bring to the boil. Take it off the heat.
- Take the risen bread rolls, and using a slotted spoon, dip them one by one in the bicarb water, drain well and set back on the paper.
- Cut slits in the bread rolls with a sharp knife and sprinkle with extra coarse salt.
- Bake for 20-25 minutes in the middle of a preheated 200 degree Celcius oven.
Nutrition Facts : Calories 187.9, Fat 2.5, SaturatedFat 1.4, Cholesterol 5.8, Sodium 2353.2, Carbohydrate 35.3, Fiber 1.4, Sugar 0.5, Protein 5.3
BAVARIAN PRETZELS/ PRETZEL ROLLS (LAUGENBREZELN)
This easy recipe is from one of my all time favorite bread making cookbooks Local Breads by Daniel Leader/ Lauren Chattman with the directions tweaked just a little. I usually double the recipe and have always had outstanding results.The dough can be refrigerated from 2-24 hours so I sometimes bake 1 batch and then save the rest of the dough for the next day so they are fresh. I mostly use the recipe to make pretzel rolls and often wrap the dough around hot dogs or sausages which are a favorite of my DS (Pretzel Dogs) *See note at bottom of instructions*. I occasionally add a little extra flour depending on the weather to get my dough as directed below. The dough should be a little moist/ sticky. Add only a tablespoon at a time if extra is needed. Please read the recipe through before starting. This recipe prints out as 2 pages for those that may want to set their print job to 2 sided :)
Provided by Brenda.
Categories Breads
Time 3h30m
Yield 8 rolls/pretzels, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the flour in the bowl of a stand mixer.
- Using the paddle attachment stir in the butter on low speed until it is evenly distributed and the texture of coarse cornmeal, 1-2 minutes.
- Pour in the water and sprinkle on the yeast and salt.
- Switch to the dough hook and knead on medium until very smooth and pliable, about 8-10 minutes.
- Shape the dough into a ball and place in a large well oiled bowl.
- Cover the bowl with plastic wrap and let stand in a warm place, (70-75 degrees) for about 1 hour until it has slightly expanded and risen to a dome.
- Lightly oil a baking sheet, (I use parchment paper).
- Turn the dough out onto an unfloured countertop and pat into a rough rectangle.
- Cut the dough into 8 equal pieces.
- At this point you can shape the dough into either pretzels or rolls.
- Arrange the rolls on the baking sheet at least 1 inch apart and cover with plastic wrap.
- Place the baking sheet in the refrigerator for 2-24 hours.The dough will not necessarily rise while refrigerated, but it helps them to hold their shape while handling.
- Boiling and Baking:.
- Preheat oven to 350 degrees F.
- Bring 4 quarts of water to a boil in a wide 6 quart kettle, (I highly recommend you do not use a teflon coated kettle as I ruined my brand new Calphalon pot this way. The baking soda is acidic).
- ***IMPORTANT- Add the baking soda slowly, (The water will bubble like crazy when you add the baking soda and can boil over furiously if added too fast).
- Turn the heat down to a healthy simmer.
- Add the rolls 1 at a time to the boiling water and allow each roll to rise to the surface before adding the next one. (I only make about 3-4 at a time).
- After each roll has risen to the surface, let cook for about 20 seconds and then flip over with a slotted spoon and cook the other side for 20 seconds.
- Remove the rolls from the water with a slotted spoon, draining them well and place on a freshly oiled baking sheet. (I use parchment paper). Repeat until all rolls have been boiled.
- Sprinkle the rolls with salt or seeds if desired and place the baking sheet in the oven for 30-35 minutes.
- When nicely browned remove the rolls from the oven to a cooling rack and let cool at least 10 minutes.
- If you have any leftover, place the rolls in a plastic bag and they will be good for about 1-2 days, (We have never had leftovers *wink*).
- ****If making "Pretzel Dogs" simply flatten the piece of dough by hand into a rectangle (Step 10) big enough to accomodate your hot dog (I pat the hot dog dry with paper towels first). Place hot dog on long side of dough rectangle and roll up tucking in the sides and pinching the seams so they are well sealed. Continue with/to step 11.
Nutrition Facts : Calories 274.9, Fat 5.5, SaturatedFat 2.9, Cholesterol 11.4, Sodium 3209.1, Carbohydrate 47.2, Fiber 1.9, Sugar 0.2, Protein 8.3
Tips:
- Use a digital kitchen scale to measure ingredients for precise results.
- Activate the yeast in warm water (around 110°F or 45°C) before adding it to the dough to ensure it is active and will help the dough rise properly.
- Knead the dough until it is smooth and elastic, this will help develop the gluten in the flour and give the rolls a chewy texture.
- Let the dough rise in a warm place until it doubles in size, this will allow the yeast to work and produce carbon dioxide which will create air pockets in the dough.
- Boil the rolls in a baking soda solution before baking, this will give them their distinctive chewy crust and golden brown color.
- Bake the rolls until they are golden brown and sound hollow when tapped on the bottom.
Conclusion:
Laugenbrotchen, or pretzel rolls, are a delicious and versatile bread that can be enjoyed for breakfast, lunch, or dinner. They are perfect for sandwiches, burgers, or simply served with butter and jam. With a little planning and effort, you can easily make these rolls at home and enjoy fresh, homemade bread whenever you like.
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